In a small bowl, mix together the cream cheese, cranberries, crystallized ginger and honey. Divide this mixture between 4 slices of the cinnamon swirl bread, spreading to just 1/2 inch from the edge. Top with the remaining 4 slices of bread to make 4 sandwiches. In a medium bowl, whisk together the eggs, half-and-half, cinnamon and dry ginger. Dunk each of the sandwiches into the egg mixture to thoroughly coat and soak them. In a large skillet over medium heat, melt just enough butter to coat the pan. Working in batches, fry the sandwiches for 4 minutes per side, or until nicely toasted and heated through. Add butter between batches. Serve warm with maple syrup.